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Moroccan Chicken with Preserved Lemons

Ingredients: 2 Tablespoon(s) Olive oil 3 Pound(s) Chicken thighs,skinned/rinse 1 large Chopped onion 2 Teaspoon(s) Paprika 1 Teaspoon(s) Ground ginger 1/2 Teaspoon(s) Ground turmeric 1/2 Teaspoon(s) Pepper 1/2 Cup(s) Calamata olives (opt) 10 Moroccan lemon quarters 1/4 Cup(s) Finely chopped cilantro(opt) Directions: NOTE: For less sodium, use ripe olives instead of calamatas. Pour oil into a 10-12" frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.
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